The Anova Precision™ Oven 2.0 is a combi oven, which combines a convection fan with steam injection. These two features, plus an integrated temperature probe, make it easy to precisely measure and control the oven's humidity and temperature for predictable and powerful control over the way food cooks.
For years, combi ovens have been the most versatile pieces of cooking gear around. But they've also been humongous, expensive, and only available for commercial use. The Anova Precision™ Oven brings all of the versatility of a restaurant-level combi oven to your home kitchen in a countertop-friendly size — and at a fraction of the cost. It also adds more features, like bagless sous vide, to improve the precision of your cooking.
The Anova Precision™ Oven uses three temperature sensors, a sophisticated combination of PID control loops, and a beefy onboard microprocessor that together work like cruise control in your car. In Sous Vide Mode, it will maintain temperature as tightly as +/- 0.5°F (0.3°C) of the set point. In contrast, most home ovens use a single thermostat that only measures the air temperature in the oven cavity. The actual temperature inside an oven can vary by at least 25°F above and below the target temperature you set (which is why your chicken can come out overcooked even if you followed a recipe to a T).
Our latest model improves upon the original Precision™ Oven with enhanced steam injection, an upgraded bottom heating element, and most importantly, a camera-based food recognition program that enables home cooks to craft pitch-perfect meals like never before.
With any new technology, there's going to be a learning curve. And since many home ovens don't include steam or convection (and definitely not Sous Vide Mode), you're probably looking for a how-to guide to get started. You've come to the right place.
